Bistro Coffee Burgers
1/2 cup mayonnaise
2 Tablespoons Chili Sauce
1 teaspoon minced pickle
8 Tablespoons Colavita Extra Virgin Olive Oil
3 cloves very finely minced or pressed garlic
6 slices lean center-cut bacon
2 medium tomatoes, sliced
1 Vidalia onion or sweet red onion, sliced and ringed
1 sweet red or yellow bell pepper, sliced into rings
1 package pre-washed Arugula leaves
3 teaspoons Zesty Italian Dressing
3 Tablespoons expresso ground coffee
1 Tablespoon brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon coarse black pepper
1 1/2 teaspoon sea salt
2 pounds ground chuck
2-3 teaspoons vegetable oil
1 cup Three Cheese Crumbles
6 hamburger buns of your choice
Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium high.
In a small bowl, thoroughly mix mayonnaise, chili sauce, and sweet pickle. Cover and refrigerate until needed.
Place a small, heavy nonstick fire-proof saucepan on the back of the grill over low to medium heat. Add the olive oil and garlic. Allow this to remain on the grill until needed making sure that the heat is low to medium.
Heat a small, heavy nonstick, fire-proof skillet on the grill. Place six slices of bacon and cook until crisp. Transfer to paper towels to drain. Set aside.
On a large platter, layer tomato slices, onion rings, bell pepper rings, and arugula leaves very lighly drizzling each layer with the Zesty Italian Dressing. Cover wtih plastic wrap and set aside or refrigerate until needed.
In a small bowl, thoroughly mix ground coffee, brown sugar, onion powder, garlic powder, black pepper, and salt together.
To make the patties, in a large bowl combine 3/4 of the coffee rub mixture with the ground chuck shaping into 6 bun size patties. Sprinkle the remaining seasoning mixture onto each side of the patties very gently pressing.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Sprinkle the cheese crumbles on the patties during the last 3 minutes of grilling.
Brush the buns with the garlic infused olive oil. Place, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Any extra olive oil can be drizzled onto the patties.
To assemble the burgers, on each bread bottom, place a layer of arugula leaves, patty, tomato, onion ring, and bell pepper ring. In the middle of the rings, place 2 teaspoons of the mayonnaise/chili sauce dressing. Crumble one slice of bacon onto top. Add the bun tops and serve!